7-Layer Mediterranean Dip Parfaits with Whipped Feta

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7-Layer Mediterranean Dip Parfaits with Whipped Feta are layered with lemon garlic hummus, Greek salsa, and creamy, whipped feta.  This is one appetizer you don’t have to share!


Mediterranean food is one of my favorite cuisines, and it probably comes to you as no surprise since I’ve created many Mediterranean inspired dishes here.  The fact that I’m part Greek may or may not have a little to do with that. 😉

What I love the most about Mediterranean food is that it’s predominantly clean, fresh, and healthy without even trying. California Ripe Olives are a great example of that.  Growing up, black olives were always in our pantry, and my mom used them in a variety of dishes.  Of course, we kids used to love putting one black olive on each finger and eating them right off.  While I’ve matured a bit since then and no longer eat them off of my fingers, I still love black olives that much and always have them in my pantry, too.


Yes, California Ripe Olives are always great in Mediterranean dishes, but they’re also wonderful in a wide variety of dishes, including pasta salads, egg salad, tacos, casseroles — you name it — and they come whole, sliced, or chopped.  They’re one of the most versatile items in the pantry!  For more information on how to incorporate black olives in your everyday cooking, click here.

California Ripe Olives are loved for their unique flavor, texture, and color, and are part of a healthy diet. How healthy are black olives?  Very healthy.  They contain vitamin E, iron, vitamin A, and fiber, and they’re packaged at their peak to preserve nutrients for year-round enjoyment.  They also contain no trans fat are a naturally cholesterol-free food.  California Ripe Olives do contain mono-unsaturated fat, which is the good fat!  You gotta love that.  Click here to learn more.


For this post, I thought it would be fun to  do a spin on 7-layer dip with a Mediterranean version, complete with creamy, lemon garlic hummus, a Greek “salsa” incorporating our flavorful black olives, and topping it with whipped feta cheese.  The best part about this dip is that it’s layered individually like parfaits, so each person gets their own.  No worrying about sharing or double dipping here.

How fun are these?


They’re not only fun, they’re delicious.  You can layer these savory parfaits in any type of dishes you like, but I suggest smaller ones with wide openings at the top so you can get those chips in and dig down into the bottom for the full effect.  Using a spoon helps, too — trust me on that.  This can be a little messy without a spoon, but getting messy can be fun, especially when it involves this tasty dip.

The dishes I used here were 1/2 liter or 3/4 cup, and there was enough of everything for 4 larger sized parfaits.  If you’re making this for a crowd, you can easily double the recipe and make more parfaits or even one large dip.  But then you’ll have to share and worry about double-dipping.  Just saying. 🙂


Layer these up any which way you want and just enjoy.  The lemon-garlic hummus is so delicious with the fresh Greek salsa, complete with our California Ripe Olives.  And the whipped feta is the crowning glory, because every parfait needs a creamy, white topping in my opinion.  These parfaits are pure Mediterranean heaven, and it really doesn’t get much better than this.

It actually can get better, because there’s more!  You have a chance to win the California Ripe Olives Midsummer Mediterranean Giveaway, where you can enter for a chance to win a fabulous prize package to enjoy tasty flavors this season and beyond.  Sound good?  Enter here!


7-Layer Mediterranean Dip Parfaits with Whipped Feta
Prep time
Total time
7-Layer Mediterranean Dip Parfaits with Whipped Feta are layered with with lemon garlic hummus, Greek salsa, and creamy, whipped feta. This is one appetizer you don't have to share!
Serves: 4 parfaits*
For the hummus:
  • (1) 16 ounce can chickpeas, rinsed and drained
  • 1 large clove garlic, minced
  • juice of ½ lemon
  • 2 tablespoons fresh oregano leaves (or 1 teaspoon dried)
  • ¼ cup extra virgin olive oil
  • salt, to taste
For the whipped feta:
  • 4 ounces crumbled feta cheese
  • 4 ounces cream cheese, softened
  • 2 tablespoons lemon juice
  • 1-2 tablespoons milk*
For the salsa:
  • 2 medium tomatoes, diced
  • ½ English cucumber, chopped
  • ½ small red onion, chopped
  • ½ cup California Black Ripe Olives, sliced
  • salt and pepper, to taste
Prepare the hummus:
  1. Place the chickpeas, garlic, lemon juice, and oregano in the bowl of a food processor and process until combined. Scrape down the sides, then place the lid back on. With the machine on, add the olive oil through the feed tube and process until smooth. Taste and add the desired amount of salt, and process once more. Rinse and dry the food processor and set aside.
Prepare the whipped feta:
  1. Place the feta cheese, cream cheese, lemon juice, and 1 tablespoon of milk in the bowl of the food processor and process until smooth, scraping down the sides as needed. Add the remaining tablespoon or milk if you'd like it thinner, and process once more. Set aside.
Prepare the salsa:
  1. Place the tomatoes, cucumber, red onion, black olives, salt and pepper to taste in a medium bowl and stir until combined.
Assemble the parfaits:
  1. Layer your dishes with the hummus, salsa, and top with the whipped feta, then top with chopped or dried oregano. Parfaits may be made ahead of time and covered and stored in the refrigerator, or serve immediately and enjoy!
I used ½ liter or ¾ cup sized jars, which made 4 larger sized parfaits. If you use smaller dishes, you can definitely get 6-8 smaller parfaits out of this batch.
This recipe is easily doubled to feed a crowd.
The whipped feta hardens as it chills, so you may want to let it stand at room temperature for 10-15 minutes before serving if you make it ahead.
Recipe by Flavor the Moments.


I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

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